I love this PF Changs knock off http://veggieconverter.com/2011/10/p...et-recipe.html . I do use a baked Tofu instead of Setian and I double most of the seasonings (vinegar, Soy sauce, and the chili oil), but leave the Hoisin the same, which I buy since we are not vegan. I love them and even DS will now gobble them up, even if I do make them a touch too spicy.

I made a take on Shepard's pie from a recipe I found here another thread- using lentils instead of meat and sweet potatoes instead of white or yellow potatoes. So good! There are tons of good links here, will have to check it out. We are not all veggie, but trying to reduce our meat consumption.

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http://glutenfreegoddess.blogspot.co...mato-soup.html
I don't know if anyone has posted this yet but it is really just too amazing not to share. I've made it twice now and my boys just gobble it up. Kearnan will eat three bowls. It makes more than the recipe says it does. I was so sad when I had to go dairy free and couldn't have creamy tomato basil soup. This recipe helps me not miss it so much.

http://ohsheglows.com/recipage/?recipe_id=6026561
Also we did this for dinner. I know it says breakfast but sometimes you just have to be different. I served it in wine glasses and the boys were thrilled. They thought they were eating dessert. We've been eating a lot of berries since they have been on sale so often this season.

http://ohsheglows.com/2011/05/12/lig...-goddess-bowl/
We love this one (well I do anyway) but sometimes I just make the dressing, some quinoa or rice and saute up whatever veggies I want to go with it, toss in some beans and we have a nice dinner. I can make it ahead and put it in the fridge to keep which is great for nights we have TKD.

http://ohsheglows.com/recipage/?recipe_id=6002025
Like I said, lots of berries and my kids LOVE this one. We have been mostly using peaches or nectarines instead of cherries though, not much luck with cherries this year. This is another one I can make ahead and leave in the fridge. I like using my crock pot but this time of year being able to have meals the feature seasonal fruits/veggies and that aren't hot is nice.

I'm not a vegan, but sometimes like to have a few good recipes up my sleeve- for when vegan friends come over & cause they're often lower in fat. I came across this falafel recipe and love it. It tastes so much fresher than the dried package that you can buy in the store and rehydrate. I only made this last week, but its going in my regular rotation now. I'm going to add an egg next time to help it stick together a little better. I also baked them on an oiled baking sheet at 350 and flip over once as opposed to deep frying. Much healthier that way too! Google "Better Than Restaurant Falafel (Vegan & Gluten Free)" and you'll find it.